Tomato egg noodles
By VicentaLakin
It's usually made of eggnogs, and this time it's just fried, because tomato erythrobin is also fat soluble, and it needs a bit of cooking oil to be better absorbed into the body. Eggs are shot down into tomato soup, which is healthier。
Recipe Recommendations
- noodles appropriate amount
- tomato one
- eggs one
- cooking wine appropriate amount
- vinegar appropriate amount
- tomato sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- starch appropriate amount
- salt appropriate amount
Steps for Tomato egg noodles
1
Eggs are poured into the bowl, one third of the bottle, one third of the water and a few drops of vinegar, and are fully dispersed into egg fluid. (The infusion of vinegar and water makes the eggs warmer, and the infusion of wine can be poached, but not much added.) One tuning of tomato sauce, one of very fresh sauce, half-twisted sugar and starch, and fresh water for sauce。
2
Tomato slices, so the course can be more juicy。
3
Hot pots of cold oil, and when it's hot, turn tomatoes in and out of juice。
4
I'm going to put the sauce on the table。
5
Add hot water to burn。
6
The egg fluid is slowly poured into the pot and the soup boils in order to form an egg flower, which is fed into the bowl with the right amount of salt。
7
Another pot of water is boiled, and the noodles are boiled and the cool water is poured into the bowl. Potato omelet soup is poured on the noodles and can be eaten by dripping perfume into onions。